Busy season has come full force. My days have been full of working papers, tie outs, and red pens. It doesn’t leave much time for me to do much else … like grocery shopping, cooking, laundry etc….Luckily, I was able to sneak in a few hours on Sunday to watch the Superbowl with my friends. While the outcome was not exactly what we were rooting for, the company more than made up for it :).
What’s a get together without some great eats with the gang. I was a bit too eager to dig in and neglected to take a picture of all the goodies we were indulging in. I did remember to snap a picture of the nachos that chipgirlfoodie and I made based on seriouseats.com. Seriously, they were joking when they said these were the ultimate nachos, that cheese sauce…I could just drink it.
Of course with any successful get together, there is bound to be a ton of leftovers….including 6 large fully baked russet potatoes… chipgirlfoodie has some serious potato eating to do…sorry inside story. Just a few hours ago, there were 6 wrapped baked potatoes in my fridge. I have now recycled two of them in this vegetable curry I made…four more to go…
In addition to the said potatoes, I also had a left over vegetable platter to take care of. What better way than to use up all the leftovers than to bath them in a creamy, spicy coconut curry. This recipe was really simple and since all the vegetables came pre-cut, preparation and clean up was also minimal! I loosely based my recipe on one found on finecooking.com subbing in ingredients that I had and really kicking up the spice level.
Coconut vegetable curry (adapted from finecooking.com. See original recipe here)
- 5 – 6 six cups of assorted chopped vegetables (I used bell peppers, cherry tomatoes, cauliflower, broccoli, and carrots)
- 1 medium onion cut
- 2 potatoes cut into cubes
- 4 cloves of garlic minced
- 2 tablespoons of coconut oil or cooking oil
- 1 tablespoon coriander
- 1 tablespoon ground cumin
- 1/2 tablespoon cayenne
- 1/2 tablespoon turmeric
- 1 cinnamon stick
- 3-4 tablespoons of tomato paste
- 1 cup chicken broth
- 1/2 cup coconut milk
- salt and pepper to taste
- rice cooked per package instructions
- Heat up coconut oil in a dutch oven, when hot, throw in the onions and sauté. Sauté until the onions have softened and have started to become translucent – about 5 minutes.
- Add in garlic and sauté for a couple minutes until golden brown.
- Add in spices – coriander, cumin, turmeric, and cayenne and stir for about 30 seconds to toast the spices.*
- Add in tomato paste and stir into the onion spice mixture.
- Pour in chicken broth, coconut milk and cinnamon stick. Stir in the mixture and bring mixture to a boil.**
- Once the curry sauce has come to a boil, add salt and pepper to taste and add in the chopped vegetables and potatoes and bring the curry into to a boil. Once the curry has come to a boil, reduce heat to medium-low and simmer for 20 minutes until vegetables are cooked through.
- Prepare the rice based on package directions.***
- Plate and serve!
*I’m a bit heavy handed with the spices. The spice quantities I listed above are about double what the original recipe called for. Feel free to adjust based on personal preference.
**Depending on how much vegetables you have on hand, you may need to add more chicken broth/coconut cream to the curry.
***Tip! If you have some leftover coconut cream left, mix it in with the water to make the rice to make coconut rice!
As always, I hope you enjoyed this recipe! Happy cooking! – J